Banana Leaf-Wrapped Guatemalan Pepian Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Guatemalan stew where chicken is simmered in a rich, roasted tomato and chili sauce, then wrapped and steamed in banana leaves for a tender, flavorful finish. This latin american-inspired chicken ready in about 90 minutes pairs chicken thighs, bone-in and skin-on, chiles dried guajillo chiles, chiles dried pasilla chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 60 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 3 dried guajillo chiles, 2 dried pasilla chiles, 1 tsp black peppercorns, 1 tsp coriander seeds, and 1 cinnamon stick in a dry skillet over medium heat for 2-3 minutes until fragrant but not burnt. Remove seeds from chiles and soak them in 1 cup hot water for 15 minutes.
  2. Step 2: In the meantime, roast 4 roma tomatoes and 1 large white onion, halved, on a baking sheet under the broiler for 8-10 minutes until charred and softened. Peel 4 garlic cloves.
  3. Step 3: Drain the chiles, then blend them with roasted tomatoes, onion, garlic, 1/4 cup toasted pumpkin seeds, and 1 cup chicken broth until smooth.
  4. Step 4: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add sauce and cook for 5 minutes, stirring until thickened and aromatic.
  5. Step 5: Add 4 chicken thighs and 1 tsp salt to the pot along with the remaining 1 cup chicken broth. Cover and simmer for 30 minutes until chicken is tender.
  6. Step 6: Preheat steamer or large pot with water. Place each chicken piece and sauce on a banana leaf sheet, fold into parcels securely, and steam for 15 minutes to infuse flavors.
  7. Step 7: Serve wrapped chicken parcels garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Banana Leaf-Wrapped Guatemalan Pepian Chicken take to make?

Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Banana Leaf-Wrapped Guatemalan Pepian Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chiles dried guajillo chiles from drying out.

Can I substitute ingredients in Banana Leaf-Wrapped Guatemalan Pepian Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banana Leaf-Wrapped Guatemalan Pepian Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banana Leaf-Wrapped Guatemalan Pepian Chicken?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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